Vacuum deaerator

for the food industryprocess

Deaeration plant is used for continuous deaeration process of apple / sliced or diced fruit & vegetable, in order to provide prevention of oxidation. MAIN ADVANTAGES OF OUR CONTINUOUS DEAERATION: For deaeration is very often used “old fashion” system for solid pack. On this way apples (or other products) are also “cooked”, probably with steam (what is for sure helping browning). Such system contain’s 3 “batch” deaeration tanks which they fill up with sliced apples (or other products), pull absolute vacuum on the tanks for a period of time (typically 10 – 30 minutes depending on apple variety / condition of apples) then prior to releasing vacuum they fill the tank with water so that the apples (or other products) cells become filled with water and there is no air pocket in the apple slice (or other products). In our continuously operating system we are offering “cold process”, without necessity for heating at all, keeping product white all the time! What is absolutely required for frozen product. And all what should to be done with sliced fruit & vegetables, we are already doing in our in continuous process, but more efficiently than in “old fashion” batch system. For example, “old fashion” system for solid pack usually is starting with peeling, cutting, and then distribution belt over 3 tanks, by which they are distributing products to one tank at time. It is lasting some time (maybe those 10-30 min), where apples (or other products) are subject to air. In our system, apples (or other products) are directly after cutting immersed into light solution of antioxidants, and from there transported by elevator to deaerator, it is lasting max 10-15 sec.